I especially like to have this sliced on a salad after dealing with the crispy skin of course!
Make sure you get a good quality yaji spice either from your favourite mai suya or you could try out one of our authors Matse Cooks new Suya Spice Product.
MATSECOOKS SUYA SPICE. These special Spices and Seasonings were created in the warm hillside kitchen of Ace food blogger and recipe developer, Matse. Gathered from the finest ingredients, from all across Nigeria and blended together to give you the best of flavours and aromas. Every bottle, holds a beautiful promise. Intrested in distributing across Nigeria? Intrested in stocking abroad? Please call +234 803 885 3124 or send an email to firstname.lastname@example.org. #MatseCooks #MatseCooksSeasoning #SuyaSpice #ProudlyNigerian
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Yaji Cracklin' Chicken
Yield 8 Portions
This recipe has been adapted from the world famous Cracklin' Chicken recipe by Michelle of Nom Nom Paleo. The main difference is the seasoning with yaji.
- 8 Large Chicken Thighs - Skin on. Excess fat trimmed off. Bones Carefully removed while keeping the thigh whole.
- 2 tbl yaji spice blend
- Sea Salt
- Coconut Oil
- Blot the chicken thighs with a paper towel. Ensure they are dry on both sides.
- In between a sheet of baking paper place the chicken thigh skin side down and flatten each thigh using a meet pounder or a rolling pin. The sheet prevents the chicken bits from flying everywhere!
- Place the thighs in a disposable tray and lightly sprinkle the yaji on the flesh side of the thigh only.
- Cover and store in the fridge for at least 2 hours.
- After at least 2 hours, heat up a couple of table spoons of coconut oil in a frying pan.
- Lightly sprinkle salt on the skin side of the thigh.
- Turn the heat on the frying pan down to medium.
- Place the chicken thigh skin side down in the frying pan
- Fry undisturbed for about 10 minutes on the skin side
- Then turn over and fry on the flesh side for a further 5 mins or until cooked through.
- Once cooked place the thighs on a wire rack to rest for a few mins.
While the chicken is frying, oil will no doubt splatter everywhere so use a spatter guard to prevent a major cleanup afterwards!
Courses Side, Snack
Cuisine West African